Baking and cooking school

Risotto perfetto

with Anna Pearson

Can anyone cook risotto? Cookbook author and pasta course instructor Anna Pearson believes that there is room for improvement in most cases. In her course, she shows how to make a perfect, creamy risotto "all'onda".

As every good risotto starts with a good stock, the first thing we do is make two really good stocks: we cook an aromatic chicken stock from soup chickens and use vegetables and a few key special ingredients to create a vegetarian version that is in no way inferior to the meaty version in terms of "umami".

Anna Pearson tells and shows what matters when buying and cooking: Which types of rice make the creamiest risotto? Do you really always have to stir? And can you also prepare risotto when guests are coming?

We will prepare various risottos that will be served for a communal meal. By the end of the course, every chef will know which ingredients and techniques to use to create a "risotto perfetto"!

Course participants will receive detailed instructions to take home.

All dates